Sippable Peach Pie

RatingDifficultyIntermediate

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Yields4 Servings
Prep Time30 minsCook Time15 minsTotal Time45 mins
Almond Pastry Leaves:
 ¾ cup blanched almond flour
 2 tbsp Erysweet (plus some for sprinkling on the leaves)
 2 tbsp avocado oil (other oils can be used even melted ghee)
 3 tbsp beaten egg
 1 tsp vanilla extract
 salt
 cooking spray
 Parchment paper
Sweet and Spice Rim:
 2 tbsp Erysweet
 ¼ tsp ground cinnamon
 fresh grated nutmeg
Peach Pie Drink:
 1 lb fresh frozen peaches (peeled and cubed)
 ¼ lb fresh peaches (peeled and cubed approximately 2 small peaches)
 3 almond milk (unsweetened vanilla flavored)
 ¼ tsp ground cinnamon
  tsp fresh grated nutmeg
 3 tbsp Nectevia Original
 4 straws and 4 glass jars or mugs, (raffia ribbon is optional)
1

Heat oven to 350ºF.

2

Mix together all of the almond pastry leaves ingredients.

3

Allow to set for a few minutes for the pastry dough to firm together.

4

Line a baking sheet with parchment paper and spray with cooking spray.

5

Using a tablespoon, take a scoop of the dough and roll it off of the spoon onto the baking sheet. Make 16 leaves.

6

Shape the leaves with moistened fingers.

7

Sprinkle with Erysweet and bake for 12-14 minutes or until the leaves edges are brown and the surface is no longer moist looking.

8

Allow the leaves to cool

9

Mix together the ingredients for the Sweet and Spice Rim in a shallow bowl.

10

Lightly wet the rim of each glass with water and dip into the mixture.

11

Set the glasses aside. (if you choose to add the raffi ribbon, add it before dipping the glasses)

12

In a blender, add the frozen peaches, almond milk, spices and Nectevia.

13

Blend until smooth.

14

Pour into glasses, top with fresh cubed peaches, two pastry leaves and a straw.

15

Serve immediately and enjoy!

Ingredients

Almond Pastry Leaves:
 ¾ cup blanched almond flour
 2 tbsp Erysweet (plus some for sprinkling on the leaves)
 2 tbsp avocado oil (other oils can be used even melted ghee)
 3 tbsp beaten egg
 1 tsp vanilla extract
 salt
 cooking spray
 Parchment paper
Sweet and Spice Rim:
 2 tbsp Erysweet
 ¼ tsp ground cinnamon
 fresh grated nutmeg
Peach Pie Drink:
 1 lb fresh frozen peaches (peeled and cubed)
 ¼ lb fresh peaches (peeled and cubed approximately 2 small peaches)
 3 almond milk (unsweetened vanilla flavored)
 ¼ tsp ground cinnamon
  tsp fresh grated nutmeg
 3 tbsp Nectevia Original
 4 straws and 4 glass jars or mugs, (raffia ribbon is optional)

Directions

1

Heat oven to 350ºF.

2

Mix together all of the almond pastry leaves ingredients.

3

Allow to set for a few minutes for the pastry dough to firm together.

4

Line a baking sheet with parchment paper and spray with cooking spray.

5

Using a tablespoon, take a scoop of the dough and roll it off of the spoon onto the baking sheet. Make 16 leaves.

6

Shape the leaves with moistened fingers.

7

Sprinkle with Erysweet and bake for 12-14 minutes or until the leaves edges are brown and the surface is no longer moist looking.

8

Allow the leaves to cool

9

Mix together the ingredients for the Sweet and Spice Rim in a shallow bowl.

10

Lightly wet the rim of each glass with water and dip into the mixture.

11

Set the glasses aside. (if you choose to add the raffi ribbon, add it before dipping the glasses)

12

In a blender, add the frozen peaches, almond milk, spices and Nectevia.

13

Blend until smooth.

14

Pour into glasses, top with fresh cubed peaches, two pastry leaves and a straw.

15

Serve immediately and enjoy!

Sippable Peach Pie


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